Chicken and Smoked Gouda Jalapeno Poppers
A recipe for jalapeno poppers stuffed with shredded chicken, melty smoked gouda cheese, soft cream cheese and plenty of seasoning. Jalapeno poppers are the perfect appetizer and party food. Time for another batch! These never stay on the table long.
Everyone KNOWS I’m a sucker for jalapeno poppers. If you require proof, I submit my evidence here – I wrote an entire cookbook dedicated to jalapeno poppers and stuffed peppers, and check out our section dedicated to jalapeno poppers recipes. Crazy, right? I know! Cue Mike’s #JalapenoObsession. But is it wrong? I think not! I wouldn’t love them so much if they weren’t so darned AMAZING. Jalapeno peppers are the perfect vessels for bite-sized appetizers. You can core them out and stuff them with all manner of awesomeness, or slice them in half and core them and stuff them up boat style, and you can even wrap them in bacon or other such goodness and you can fry them or bake them or grill them or broil them or…whoa! Had to catch my breath there.
Case in point: Chicken and Smoked Gouda Jalapeno Poppers. YES!
Oh baby. Don’t they look delicious? Absolutely. It’s a simple pairing of ingredients because, often, the best appetizers and gameday food do not require a long list of ingredients. The main components here, aside from the jalapeno peppers themselves, are shredded chicken, cream cheese and smoked gouda cheese. Everything else is seasoning. When it comes to seasoning, you can easily vary it to your own personal preferences, though again I’ve kept it simple because, in this case, simple simply works.
In a nutshell, you’ll season and sear your chicken breast in a hot pan, then let it simmer in chicken stock until it becomes tender enough to shred it with a fork. Cool it a bit then mix it up with your cheeses, then stuff those cored out jalapeno peppers and bake them. NOW! I typically like to slice my jalapeno peppers in half for making boat-style jalapeno poppers. They tend to work better for a party situation and are more bite-sized. You can easily do this recipe by coring out the whole jalapeno peppers and stuffing them that way, then bake as needed. You may need to bake them a bit longer. You can also easily grill these or even fry them.
Another variation to try – Wrap them in BACON and broil them until the bacon is crispy. Oh my, bacon. DROOL. I do love bacon.
Give these a whirl! I hope you enjoy them! Party time!
Patty’s Perspective: I think ANY pepper stuffed with smoked gouda is a winner in my book. I LOVE bold cheeses and gouda is an interesting one because there are so many different levels of smokiness. With such an abundance of gouda in this recipe, it really makes the jalapeno poppers unique. Works great with chicken!
- 10 ounce chicken breast
- 1 teaspoon paprika + more for garnish
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- ½ cup chicken stock
- 20 jalapeno peppers
- 8 ounces cream cheese softened
- 8 ounces shredded smoked gouda
Get the chicken going first. Season the breast with paprika, salt and pepper.
Heat the oil in a large pan to medium heat. Add the chicken and brown it a couple minutes per side, then add the chicken stock and cover. Reduce the heat to simmer.
Let it cook about 15 minutes or so, until the chicken is cooked through. Remove from heat and shred it with a fork. Add it to a mixing bowl and cool.
Add the cream cheese and smoked gouda. Mix it all together.
Preheat oven to 350 degrees.
Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon. Set onto lightly oiled baking dishes.
Fill each jalapeno pepper with the chicken-cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.
Bake the jalapeno poppers about 20 minutes, or until the peppers soften and the cheeses are bubbly.
Remove from heat, cool slightly, then dust with paprika or a spicy chili powder.